Ingredients
Scale
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/2 cup unsalted butter
- 10 fresh sage leaves
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Sift the flour and salt together in a mixing bowl. Create a well in the center and crack the eggs into it.
- Gradually incorporate the flour into the eggs using a fork until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until elastic and smooth.
- Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- In another bowl, combine pumpkin puree, ricotta, grated Parmesan, nutmeg, salt, and black pepper. Stir until smooth and set aside.
- Once rested, divide the dough into quarters and roll each piece into thin sheets.
- On one sheet, drop small spoonfuls of the pumpkin filling, leaving 2 inches between each mound.
- Moisten the edges of the pasta with water and lay another sheet over the filled one, pressing down to seal.
- Cut the ravioli into squares or desired shapes and repeat with remaining dough and filling.
- Bring a large pot of salted water to a boil and cook the ravioli in batches for 3-4 minutes until they rise to the surface.
- In a skillet over medium heat, melt the butter and add sage leaves, sautéing until the butter is golden brown and sage is crispy.
- Add the cooked ravioli to the skillet, tossing gently to coat in sage butter. Adjust seasoning as needed.
- Plate the ravioli warm, garnished with grated Parmesan cheese.
Notes
- Ensure to dust the pasta sheets with flour to prevent sticking.
- Adjust the amount of sage and butter according to taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg